The genius of salted caramels
In 2002 at the request of Gordon Ramsay for Claridge’s new restaurant, we created the first one-of-a-kind salted caramels in the UK, which heralded an explosion of all things salted caramel from ice cream to...
Where The Magic Happens: Behind The Scenes At Our Kent Atelier
In The Pink: Why Ruby Chocolate Is The Next Big Thing In Cocoa
WALK THIS WAY: ARTISAN DU CHOCOLAT LOCATIONS REOPEN
It’s official – all three of our shopping experiences are open for business again, much to the delight of chocoholics across the country Now here’s something to celebrate – Artisan du Chocolat locations have opened...
MASS APPEAL: THE STORY BEHIND THE COCOA LIQUOR USED IN OUR CHOCOLATES
Hard to find and rarely used, pure cocoa mass can take chocolate to a whole new level when used in creative ways. Here, we unwrap this intriguing ingredient At Artisan du Chocolat, we delight...
GOOD TEMPERED CHOCOLATE
Tempering chocolate is a basic skill to hone for professional and amateur chocolatiers alike. It consists of melting chocolate and cooling it quickly by moving it around on a cold marble till it reaches 28.5-30.5...
ADVENTURES IN HOT CHOCOLATE
Like many I woke up 2 days ago to the first frost, wondering where car window scraper has been hiding since last winter – I am still looking! But every icy cloud has a silver...
DON JUAN (AND ARTISAN DU CHOCOLAT) IN SOHO
Another Tuesday night in wet and drizzly London but, as we approach Wyndham theatre, hoards of people are gathered outside to glimpse the stars of the show of Don Juan in Soho: David Tennant and...